Cheesy Baked Penne with Cauliflower and Crème Fraîche

Ingredients for Cheesy Baked Penne with Cauliflower and Crème Fraîche

• 1 1 1/2- to 800g head of cauliflower, cored, cut into 1-inch florets

• 2 large heirloom tomatoes

• 5 tablespoons butter, divided

• 110g thinly sliced spring onions

• Coarse kosher salt

• 2 tablespoons plain flour

• 240ml double cream

• 725ml coarsely grated Comté cheese (or half Gruyère and half Fontina

• about 250g ), divided

• 90g Parmigiano-Reggiano, finely grated Parmesan cheese, divided

• 120g crème fraîche*

• 1 tablespoon whole grain Dijon mustard

• 275g penne (375g )

• 110g fresh breadcrumbs (from crustless French bread ground in processor)

Cook cauliflower in large pot of boiling salted water until crisp-tender, about 5 minutes. Using large sieve, transfer cauliflower to bowl. Add tomatoes to pot; cook 1 minute. Remove from water; peel and dice tomatoes. Reserve pot of water.

Melt 2 tablespoons butter in large skillet over medium-high heat. Add cauliflower; sauté until beginning to brown, about 5 minutes. Add tomatoes and spring onions. Cook 1 minute to blend flavours. Remove from heat. Season with coarse salt and pepper.

Melt 2 tablespoons butter in large saucepan over medium-low heat. Add flour and stir 2 minutes. Gradually whisk in cream. Cook until sauce thickens, whisking occasionally, about 4 minutes. Add 475ml Comté cheese; whisk until melted and sauce is smooth. Whisk in 80g Parmesan, then crème fraîche and mustard. Season with salt and pepper. Remove from heat.

Return reserved pot of water to boil. Add pasta and cook until tender but still firm to bite, stirring occasionally. Drain; return pasta to same pot. Stir in cauliflower mixture and sauce.

Butter 13x9x2-inch glass baking dish. Spoon in half of pasta mixture; sprinkle with 60g Comté cheese. Top with remaining pasta mixture and 110g Comté cheese. Melt remaining 1 tablespoon butter in small skillet. Add breadcrumbs and toss to coat. Remove from heat; mix in 40g Parmesan. Sprinkle crumbs over pasta. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature.

Preheat oven to 177°C. Bake pasta uncovered until heated through and bubbling, about 35 minutes.

*Sold at some supermarkets and at specialty foods stores.

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